El Socorro is produced by third generation farmer John Franco in Taparto, Antioquia, where coffee is grown at around 1,900 metres above sea level. John has built a reputation for experimenting with processing while maintaining a strong focus on balance and quality.

This particular lot uses Castillo cherries, which are fermented anaerobically with guava, figs, mandarins and lemongrass grown on the farm. The aim is not to overwhelm the coffee with fruit character, but to add depth, sweetness and complexity to the finished cup.

John oversees each stage of the process, from harvest and fermentation through to drying, adjusting the fermentation according to the conditions at the time.

In the cup, this is a very well rounded and approachable co-ferment, with gentle notes of Pineapple and Banana, a smooth sweetness and a long, wine like finish. More balanced than overtly fruity, it is a really interesting example of how co-fermentation can add complexity without dominating the character of the coffee.